my meringue mixture right now is kinda runny how do u make it more stiff or Maybe you have too much liquid, what with the extract & juices?.
I made the Lemon Pavlova, but upon slow addition of sugar I noticed my meringue become runny and flat - all the air from the egg whites was.
is it glossy but runny? I would be tempted to pipe into rosettes and cook any way if they come out utterly disastrous then bash up and make eton mess ta-dahhh.
Returns Alma: Meringue too runny
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